Mary Berry's family suppers: Three fish pie with leeks and white wine

The leeks and wine make this fish pie taste a little more sophisticated than traditional versions so you could confidently serve it at a casual supper party. If cooking for children you can replace the white wine quantity with more milk

2 Put the potatoes in a saucepan of cold salted water. Bring up to the boil and simmer until completely tender, about 20 minutes. Drain well then mash with the butter and milk. Add pepper and check the seasoning.

3 To make the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat, cover with a lid and simmer gently for 10 minutes until soft.

4 Measure the flour in a small bowl. Add the wine and whisk together until smooth. Add the milk to the leeks, bring to the boil then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for 2 minutes then spoon into the dish. Scatter over the eggs. Allow to cool until firm.

5 Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with the cheese. Bake for 35-40 minutes until lightly golden on top and bubbling around the edges.

PREPARE AHEAD The pie can be assembled and chilled in the fridge for up to 12 hours before cooking.

FREEZE Make the pie but omit the eggs as they become tough and rubbery when frozen. You can freeze the cooked pie for up to 1 month. Reheat in the oven at 200°C/180°C fan/Gas 6 for about 45 minutes.

Mary’s wise words You can of course use just haddock, cod or salmon, or add a few prawns and some mussels too, if you prefer. You could also make the sauce with cider instead of wine. I sometimes add some spinach or peas to the mixture too.